This week’s French Fridays with Dorie recipe is Herb-speckled Spaetzle and it is on epicurious, so even if you don’t have the cookbook, you can still make the recipe.
This was very good. I actually just tried making spaetzle a few weeks ago using a different recipe (buckwheat spaetzel) and while that was good, this was great. I used a colander for making the spaetzle both times, but I wish I had a flat grater, that idea sounds intriguing and a bit easier.
Notes:
1. I made 2/3’s of a recipe and it worked well (with three eggs, it was fairly easy to third — one egg, 3/4 cup flour, three tbsp milk, etc…).
2. I used fat-free milk. Seemed to work fine.
3. I added a handful of chopped spinach leaves when I added the broth and I also grated on a bit of asiago cheese.
4. I used a little whole wheat pastry flour for some of the white flour — 1/2 cup white and 1/4 cup wheat.
Okay, here’s a link to everyone’s awesome spaetzle posts and my photos below. I skipped photos of making the batter, those were kind of boring.
I cooked my spaetzel in two batches — here’s the first one after about a minute or so.
Sliced shiitake mushrooms and diced red onions at the ready.
Cooked spaetzle, waiting patiently in an oiled (not buttered) dish.
Spaetzle browning up in the pan with the butter, olive oil, mushrooms and onion.
Oh yeah, and I added two cloves of garlic.
Chicken broth and spinach added to the pan.
I like your additions. I’m surprised at how well a colander works…looks like a lovely dish.
Thanks Krissy! 🙂
Yours looks perfect! I love that you added spinach!
A colander is the only “tool” that I didn’t try. Maybe next time unless I purchase a spaetzle machine. :/ Your dinner looks lovely.
Your Spaetzle looks delicious!! I used a flat grater and it actually worked ok!
Very clever with the colander – I went grater and it was a bit of a mess, but worked in the end.
Like your additions.
This was the first time I ever ate (or made) spaetzle. I loved them. Your colorful dish looks wonderful. I like the color that the spinach leaves added.
Great job! Great flavor adds!
Actually I don’t know what spaetzle is. I search it from internet. I find out that it is a kind of egg noodle. I love noodle, and it looks so delicious. Probably I will try to add some seafood like shrimp or squid when sauté the noodle. 🙂
Beautiful! Seeing everyone else’s is making me want to try and get the gluten-free conversion just right – mine were a little creamy compared to standard ones.
I wish I had seen your colander! I still have to try this one, and since I don’t have the spaetzle press/flat grater I’m curious to see how the rest of the people fared on the technical department. Great job, Michelle!
Oh, I like the changes you made, especially the spinach. That sounds pretty tasty. And it looks absolutely delicious!
Oh my, I am so totally impressed that you did this with a colander- it looks fabulous….me, not so much luck with the grater. Moving right on….